Here is another excerpt from COOK, EAT, DEATH METAL, my charity project that benefits survivors and the families of the Paris attacks, through the organizations Fondations de France and The Sweet Stuff. The recipes are all based on EAGLES OF DEATH METAL song titles, and it is comedy gold. You can get right now from Dissention Records at dissentionrecords.com/cook-eat-death-metal

This is a Gnocchi recipe based on their song Solid Gold, from the 2006 album Death by Sexy.

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Blue cheese is mold. That’s just science. But it’s delightful mold. And with it, you can make these delicious Potato Gorgonzola Gnocchi, which are the kick-ass culinary love child of pasta and dumplings. They come in many incarnations, from many regions of Italy. But this one is the best, because potato. Gorgonzola is a blue cheese from Milan which is made by introducing spores of Penicillium glaucum. Just calm the fuck down. All blue cheese is made this way. In the old days (like 900 AD) cool, moist caves used for aging the cheese had naturally occurring molds, which made the cheese tangy, salty, and creamy (like the ladies). Today the mold is added by a cheese maker wielding metal spikes that are jabbed into the cheese, creating channels of air that encourage the mold to grow. It’s these jabby spore channels that make gorgonzola amazing. Also, the Jabby Spore Channel is where you can find late night Sci-Fi porn.

Ingredients

2 pounds russet potatoes, peeled and halved

½ teaspoon sea salt

1 ½ cup all-purpose flour

½ pound gorgonzola

3 tablespoons unsalted butter

½ cup heavy cream

¼ cup freshly grated parmesan cheese

Method

Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Cook until tender, then drain. Pass the cooked potatoes through a ricer or a wire mesh strainer into a bowl, then let cool.

Add the salt, then slowly stir in the flour until the mixture becomes a dough. Divide into four pieces, and roll each into a log about an inch thick. Cut 1-inch pieces off the logs, then press and roll each piece over a gnocchi board, or the back of a fork. This creates ridges that will cling to the sauce later. Rest the formed gnocchi in a single layer on a tray dusted with flour.

Melt butter in a large skillet over medium heat. Let it brown, then add gorgonzola and stir to melt. Stir in the cream and pepper. Turn to low heat and keep warm.

Meanwhile, bring a pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. When they rise to the surface, remove them with a slotted spoon, and add to the gorgonzola sauce. Repeat with remaining gnocchi. Toss to coat, then serve, sprinkled with parmesan. Then prepare to be adored, because this dish is grate.